1. With a paring knife, slice a cross in the skin at the bottom of each tomato. Blanch the tomatoes in boiling water for about 1 minute. Drain, then plunge them into a bowl of ice water to loosen the skins; squeeze gently to peel and remove seeds and excess juice. Dice the tomatoes, then puree half of them in a blender or food processor.

2. Heat the oil, diced tomatoes, and tomato puree in a large saucepan and bring to a boil. Add the remaining ingredients and cook just until heated through.

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